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Tulumba (fried pastry with syrup) is a type of dessert made from lumps of unleavened dough (about 5cm long). which are given a small ovoid shape with ridges along it using a special nozzle of an 'icing' bag. The lumps are first deep-fried until golden and then drenched in sugar syrup while still hot. Tulumba is usually eaten cold. This dessert is consumed throughout the Balkans and originates from Anatolia.
- Tulumba on Wikipedia, original source of recipe, licensed under the GNU Free Documentation License
- 2 tablespoons melted margarine
- 1 glass flour
- 3 tablespoons water
- 4 eggs
- ½ teaspoon salt
- 1¼ glasses olive oil
- Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
- Set aside to cool.
- Heat the margarine in a saucepan, add the water and salt and bring to the boil.
- Reduce heat and add the flour at once.
- Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
- This should take 6 minutes, then remove pan from heat and set aside to cool.
- When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil.
- Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
- Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
- Strain off the syrup, place tulumba on serving plate and serve cool.